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BREAD500.TXT
1 1/2 c Chopped dry roasted pecans
1
c All-purpose flour
In a medium-size bowl combine the hot water and molasses, stirring until
well blended. Stir in the milk until blended.
In a large bowl sift together the flours, sugar, baking powder, baking
soda and salt.
With a rubber spatula, fold the liquid mixture and the pecans into the
dry ingredients just until flour is thoroughly incorporated; do not over
mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45
minutes to about 1 hour. Remove from pan immediately and serve while hot.
From Paul Prudhomme's Louisiana Kitchen
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--------- Recipe via Meal-Master (tm) v7.05
Title: Hushpuppies
Categories: Cajun, Breads
Servings: 30
1
c Cornmeal
1/4 ts White pepper
1
1
/2 c All-purpose flour
/2 c Corn flour
1/8 ts Dried oregano leaves
1/4 c Vy fine chopped green onions
1 1/2 ts Minced garlic
1
tb Baking powder
3
1
1
1
/4 ts Ground cayenne pepper
/2 ts Salt
/2 ts Black pepper
/2 ts Dried thyme leaves
2
Eggs, beaten
1 c Milk
2 tb Pork lard
Vegetable for deep frying
NOTE: Corn flour is available at health food stores. Combine all the dry
ingredients in a large bowl, breaking up any lumps. Stir in the green
onions and garlic. Add the eggs and blend well.
In a small saucepan bring the milk and lard (or other fat) to a boil;
remove from heat and add to flour mixture, half at a time, stirring well
after each addition. Refrigerate 1 hour.
In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop
the batter by tablespoonsfuls into the hot oil. Do not crowd. Cook until
dark golden brown on each side and cooked through, about 1 minute per side.
Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's
"
Louisiana Kitchen"
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--------- Recipe via Meal-Master (tm) v7.05
Title: Cheddar Pancakes
Categories: Cheese, Breads
Servings: 6
8
/4 c Dairy Sour Cream
3
2
1
oz Cheddar; Md, Grated
3/4 ts Salt
1 1/2 ts Thyme
1/2 ts Mustard; Dry
2 tb Butter
3
Egg Yolks, Lg, Beaten
tb Unbleached Flour; PLUS
ts Unbleached Flour
Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add
the sour cream and egg yolks, mixing well after each addition. Add the
flour salt thyme and dry mustard, which have been mixed well in a separate
bowl or cup. Melt the butter in the skillet over low heat and drop the
batter by tsp into the skillet. Cook over medium heat until lightly
browned on the bottom. Loosen the edges with a spatula, turn and lightly
brown the other side. Serve at once with bacon or pork sausage. Makes
about 2 dozen 3-inch cakes.
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--------- Recipe via Meal-Master (tm) v7.05
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